Mate With a Plate: Tracy Berno's Butter Tarts

Long Lunch 16/07/2018


  • 1 C white sugar
  • 1 C golden sultanas
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 1/3 C butter, melted
  • 4 Tbs cream
  • ½ C chopped walnuts
  • A good pinch of sea salt
  • Sweet shortcrust pastry for 24 standard ‘cupcake-size’ tarts (I confess to using frozen pastry sheets…)


  1. Preheat oven to 180°C, fan bake.
  2. Using a biscuit cutter, empty jar or glass, cut pastry into rounds and line tart tins.
  3. Combine all the filling ingredients in a saucepan except the walnuts and salt.
  4. Over medium-high heat, bring to a gentle boil and continue cooking for 3 minutes stirring constantly.
  5. Remove from the heat and stir through the walnuts and the salt.
  6. Fill unbaked tart shells with filling and bake for 15 minutes.

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